Weight Loss Cabbage Stew

A close-up of a bowl filled with a hearty vegetable and meat stew, topped with fresh chopped herbs. A wooden fork rests inside the bowl, ready for eating. The dish appears thick, with visible chunks of meat, cabbage, carrots, and tomatoes.

5 stars from 1 review

This Weight Loss Cabbage Stew is hearty, nourishing, and packed with protein. Think tender veal, cabbage, carrots, and potatoes in a rich broth for a meal that's both simple and satisfying.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: Eastern European

Diet: Low Calorie

Keyword: cabbage stew recipe, healthy cabbage stew, weight loss cabbage stew

Servings: portions

Author: The Modern Nonna

Equipment

Ingredients

The Meat

4 pieces veal shanks osso bucco
1 tablespoon olive oil
salt and pepper to taste

The Veggies

2 large onions finely diced
1 red bell pepper finely diced
3 carrots finely diced
5 cloves garlic sliced
salt to taste
2 tablespoons tomato paste
5 cups unsalted vegetable broth
1 large yellow potato peeled and diced
½ head cabbage chopped
fresh dill for serving

Instructions

Sear the meat. Heat olive oil in a large wide pan or dutch oven over medium-high heat. Season veal pieces with salt and pepper. Sear for 2-3 minutes per side until browned. Remove and set aside on a plate.
In the same pan over medium heat, add the diced onion, bell peppers, and carrots. Cook for 5-7 minutes, stirring often, until softened.
Add the sliced garlic and cook for 1 minute until fragrant.
Add tomato paste and cook it off. Add in the shredded cabbage, salt, and stir. Nestle the seared osso bucco pieces on top and in between the vegetables.
Add unsalted vegetable broth (enough to cover the top), bring to a boil, then reduce heat to low and simmer for 1.5 hours, stirring occasionally.

Once everything is simmering, resist the urge to stir constantly. Letting it cook undisturbed helps the meat stay intact and allows the flavors to develop naturally.

After 1.5 hours, add peeled and diced potatoes. Cook another 30 minutes or until the meat is tender and potatoes are cooked.
Take off heat, garnish with fresh dill and enjoy with hot pepper on top or anything you like. Spoon into bowls and top with plenty of fresh dill. Best served with crusty bread or over rice.

Notes

Protein Swaps: Use beef shank or beef short ribs if osso buco is unavailable. Stew beef can also be used as a slightly leaner option. For a non-red meat alternative, bone-in chicken thighs will render rich, flavorful broth.
Veggie subs: If cabbage is not available, substitute with fresh spinach or kale. Add these toward the end of cooking to prevent over-softening.
Potato options: Swap regular potatoes for sweet potatoes for a slightly sweeter, more nutrient-dense variation. For a lower-carbo version, potatoes can be omitted.
Broth variation: For a deeper, richer flavor, use beef broth in place of vegetable broth.

Nutrition